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Topical Area: Nutrition Education and Behavioral Science

Nutrition Education and Behavioral Science (Poster Session)

(P28-010-23) Development and Validation of The Eating and Food Literacy Behaviors Questionnaire With Cooking Enjoyment (EFLBQ-C)

Monday, July 24, 2023
12:45 PM – 1:45 PM ET
Location: Poster Board 90

    Presenting Author(s)

  • Imani J. Carr, BS

    Doctoral Student
    Louisiana State University
    Baton Rouge, Louisiana, United States

    • Co-Author(s)

  • MC

    Melissa W. Cater, PhD

    Associate Professor
    Louisiana State University & Louisiana State University Agricultural Center
    Winnsboro, Louisiana, United States

  • TM

    Thomas R. Murphrey

    Louisiana State University

  • GT

    Georgianna Tuuri, PhD,RD,LDN

    Professor
    Louisiana State University & Louisiana State University Agricultural Center
    Baton Rouge, Louisiana, United States

Disclosure(s):
Imani J. Carr, BS: No relevant financial relationship(s) with ineligible companies to disclose.
Georgianna Tuuri, PhD,RD,LDN: No relevant financial relationship(s) with ineligible companies to disclose.


Objectives: Food literacy is defined as the ability to plan, manage, select, prepare, and eat healthy food. The Eating and Food Literacy Behaviors Questionnaire (EFLBQ) has been shown to be a valid and reliable tool to measure food literacy, but it may not capture all food literacy components. The objective of this study was to examine if the EFLBQ could be improved by adding additional statements.

Methods: New items were tested for content and face validity prior to being added to the EFLBQ. Young adult university students 18 to 30 years of age attending Louisiana State University and other universities throughout the United States were recruited to participate. The survey was given via Qualtrics. Participants provided data about their age, gender, height, weight, and race/ethnicity. Exploratory factor analysis (EFA) and confirmatory factor analysis (CFA) were conducted.

Results: 216 students participated in the EFA and 258 participated in the CFA. Exploratory factor analysis of the new statements returned 6 items that clustered into a single factor that described cooking enjoyment and explained 70.44% of the variance. These statements were added to the EFLBQ, and the questionnaire was renamed the Eating and Food Literacy Behaviors Questionnaire with Cooking Enjoyment (EFLBQ-C). Confirmatory factor analysis indicated that a 6-factor model was an appropriate fit for the data (X2 = 456.33; degrees of freedom = 260; root mean square error of approximation = 0.005; comparative fit index = 0.94; Tucker-Lewis Index = 0.93; standardized root means square residual = 0.05). Point estimate reliability ranged from 0.67 to 0.91.

Conclusions: The model fit of the EFLBQ-C was not significantly different from the EFLBQ, yet the new model explained additional information about food literacy while maintaining the integrity of the original survey.

Funding Sources: This project was partially funded by Hatch Project #LAB94331.